Alla Vodka Chicken Piccata

Serves 4

Ingredients

Chicken

• 2 large chicken breasts, butterflied and pounded thin
• Flour for dredging
• Salt and black pepper
• Colavita Extra Virgin Olive Oil
• Butter

Sauce

• 1 small shallot, finely diced
• 2 cloves garlic, minced
• 60 ml vodka
• Ciao Italian Peeled Tomatoes or Ciao Passata
• ½ cup fresh cream
• 1 tbsp tomato paste if needed for depth
• Chilli flakes or a spoon of chilli pesto for heat
• Zest of ½ lemon

To Finish

• Dal Molise Buffalo Mozzarella
• Polli Capers in Wine Vinegar
• Fresh basil

To Serve

• Colavita Penne Rigate or Colavita Linguine

Method

1. Prepare the chicken: Season well with salt and pepper. Lightly dredge in flour and shake off excess.
2. Sear: Heat Colavita Extra Virgin Olive Oil with a knob of butter in a pan over medium heat.
   Cook chicken 3 to 4 minutes per side until golden and just cooked through. Remove and set aside.
3. Build the sauce: In the same pan, sauté shallot until soft. Add garlic and cook briefly.
   Deglaze with vodka and allow it to reduce slightly.
   Add Ciao Peeled Tomatoes or Passata and simmer for 5 to 7 minutes.
   Stir in cream and lemon zest. Adjust seasoning and simmer until slightly thickened.
4. Assemble: Return chicken to the pan or transfer to an oven dish. Spoon sauce over.
   Tear Dal Molise Buffalo Mozzarella over the top and scatter Polli Capers.
5. Finish: Bake at 200°C for 8 to 12 minutes until the mozzarella melts and bubbles.
   Top with fresh basil and a drizzle of Colavita Extra Virgin Olive Oil.

Serve over Colavita pasta for a proper Italian finish.